Thursday, October 11, 2007

Refrigerator Potato Rolls

With all the great soup recipes out there in blogland, I'm thinking we need some yummy rolls to go with them. These buns have been a family favorite for many years...more than I care to count! The original recipe was from the "Favorite Recipes From Gals With God Fellowship' of Greendale MB Church...1983 edition. My mom-in-law made the bestt Zwiebach (traditional Mennonite double-decker buns); these refrigerator rolls became my trademark since I couldn't bake Zwiebach that compared to Grandma's.

Refrigerator Potato Rolls

2 cups very warm water

1/4 cup potato flakes (instant mashed potatoes)

2 Tablespoons yeast (instant, fast rising)

1/2 cup sugar

1 Tablespoon salt

2 eggs beaten

1/2 cup butter (or margarine)

6 - 6 1/2 cups flour

Stir together the water, potato flakes and sugar.

Add eggs, softened butter, and yeast mixed with 3 cups flour.

Beat with mixer on high speed.

Add remaining flour 1/2 cup at a time until a kneadable dough is obtained. Knead well.

Place in a greased, covered bowl in the refrigerator for at least two hours or overnight.

Divide dough into four equal portions, and roll each piece into a circle on a buttered board.

Cut each circle into 8 wedges and roll up to form crescents.

Let rise until doubled in size (at least one hour).

Bake at 375 degrees F. for 12 -15 minutes.

Here are a few hints:

Don't bother with a single recipe! They will be gone in no time, so I always do a double or triple batch. I have a Bosch mixer which definitely helps with the mixing...I hardly touch the dough.

This recipe is good for weekends when you are expecting company. Take out 1/2 of the dough at a time and have fresh buns several days in a row. Fresh-baked buns & a clean kitchen..how nice is that?

This dough can be refrigerated for one to three days.

I often make half the dough into cinnamon buns.

*Cinnamon Bun variation...To make cinnamon buns, divide the dough into 2 portions. Roll each into a large rectangle. Spread liberally with softened butter. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (or not, if you don't care for them). Roll as as for jelly roll, starting at long edge. Seal edges and slice into 1 1/4 inch slices and place on greased pans. Bake at 350 degrees F. for about 20 minutes. Remove from pans while warm; frost.

I discovered this recipe several months ago and have been making these rolls every time I know family will be visiting. They have a wonderful flavor and are so easy to make! I have been making breads for over 40 years and this one is a 'new' favorite for my recipe box! Discovering your blog led me to the Mennonite Girls Can Cook blog and now I have my 'go to' website to search for new recipes. Thank you so much for sharing not only your wonderful recipes, but also for sharing your wonderful faith...what a blessing in today's world!

Welcome here...so glad you stopped by.

Let’s have a cup of coffee together and chat for awhile...mostly about family, friends, food, farming, faith and a few of my favorite pastimes...did I mention travelling? Life itself is a journey...may you find some encouragement here as I share bits and pieces along the way.

I hope you enjoy your visit and welcome your thoughts.

Bless the Lord, O my soul;And all that is within me, bless His holy name! Psalm 103:1

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I live with my husband on a dairy farm in the beautiful Fraser Valley of British Columbia. We enjoy having our grown children and our delightful grands living nearby. I usually have a project or two on the go and the coffee's always on!